2024 Cyril & Elliot 'Blouge', Vin de France Vinos Pijoan and above all shows an

and above all shows an animating freshness

showcasing delicate structure

We take fresh artichokes from the Central Valley in California and macerate them for 10 days alongside warm spices like cinnamon

It is said that there was once a stone hut with a water basin fed by the source

more expressive or easygoing wines

2024 Cyril & Elliot 'Blouge', Vin de France Vinos Pijoan and above all shows anI discovered Blouge not that long ago really, through some cuves from Matassa I drank at Cave Septime this whole blending process was quite fascinating to me. Cyril and I discussed the project pretty early on, we first got to work on a ros base, out of my favorite grape there, Cinsault. And once that was done, we wanted more deptha little more color, something more Tavel like, more vinous. We started incorporating another component, still Cinsault,